Texas Potato Salad
|Canned condensed consomme||10 1⁄2 Ounce (1 Can)|
|Garlic||1 Clove (5 gm)|
|Tarragon vinegar||3 Tablespoon|
|Cooking oil||2 Tablespoon|
|Parsley sprigs||6 , chopped|
|Onion||1 Small, chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook peeled potatoes in consomme with the garlic until potatoes are tender.
Drain and discard garlic.
Dice potatoes while still warm.
Mix remaining ingredients except greens to make dressing.
Alternate potatoes and dressing in bowl.
Cool, then cover and chill for several hours or overnight.
Serve with the salad greens.